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Cozy Gingerbread Cookies with Molasses Icing

cozy gingerbread cookies with molasses icing - featured image
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These soft-baked gingerbread cookies feature a deep molasses flavor and a glossy molasses drizzle. Perfect for holiday gifting or a cozy treat, they’re simple to make and freeze beautifully.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 3/4 cup (255g) unsulphured molasses
  • 1 large egg, room temperature
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups (180g) powdered sugar
  • 2 tablespoons (40g) unsulphured molasses
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and dark brown sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  2. Add the molasses and egg: Pour in the molasses and add the egg. Beat on low speed until just combined. The mixture may look separated at first but will come together. Do not overmix.
  3. Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop when the flour is just incorporated—a few streaks remain. Fold the last bit by hand with a spatula. The dough will be soft but not sticky.
  5. Chill the dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  6. Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll and cut: Lightly flour your work surface and rolling pin. Roll one disk of dough to about 1/4-inch thickness. Cut out shapes and place them 1 inch apart on prepared baking sheets. Gather scraps, re-roll, and cut again (once or twice).
  8. Bake: Bake for 8–10 minutes, rotating sheets halfway through. Cookies are done when edges are just set and centers look slightly underdone. They will continue to set as they cool.
  9. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack. Wait until completely cool before icing (about 20 minutes).
  10. Make the icing: In a small bowl, whisk together powdered sugar, 2 tablespoons molasses, vanilla, and 2 tablespoons milk. Add remaining tablespoon of milk if needed to reach a drizzling consistency.
  11. Ice the cookies: Transfer icing to a piping bag or zip-top bag with a tiny corner snipped off. Drizzle over cookies in any pattern. Let icing set for about 30 minutes before stacking or serving.

Notes

Chill the dough for at least 2 hours—this is non-negotiable for best texture. Use unsulphured molasses, not blackstrap. For even thickness, use two wooden dowels or chopsticks as rolling guides. Overbaking will result in dry cookies; check at 8 minutes. Let icing set completely before stacking.

Nutrition

Keywords: gingerbread cookies, molasses icing, soft gingerbread, holiday cookies, Christmas cookies, gingerbread recipe

Find it online: https://dahliadishes.com/cozy-gingerbread-cookies-with-molasses-icing/